Effect of nitric oxide on ethylene production in strawberry fruit during storage
Effect of nitric oxide on ethylene production in strawberry fruit during storage
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DOI：
10.1016/j.foodchem.2005.12.022
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发表时间：
2007
期刊：
影响因子：
8.8
通讯作者：
Shuhua Zhu;Jie Zhou
中科院分区：
文献类型：
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作者：
Shuhua Zhu;Jie Zhou
草莓是一种非跃变型果实，采后乙烯释放率低。研究了其对硝普钠(SNP)释放的一氧化氮(NO)的反应。以丰香草莓为试材，研究了1.0、5.0和10.0μ摩尔−1SNP水溶液对采后草莓果实乙烯释放量、呼吸强度、1-氨基环丙烷-1-羧酸(ACC)含量、ACC合成酶和ACC氧化酶活性的影响。其中以5μ摩尔−1SNP水溶液效果最显著，能显著抑制乙烯产生、呼吸速率和ACC合酶活性，降低ACC含量，但对ACC氧化酶活性无明显影响。10μ摩尔−1的SNP对草莓造成伤害；1μ摩尔−1的SNP太低，不能显著延长草莓的贮藏寿命。提示NO可能通过抑制ACC合成酶活性，降低ACC含量，从而减少乙烯的产生。
Strawberry is a non-climacteric fruit, with low ethylene production rate after harvest. Its response to nitric oxide (NO), which can be released from sodium nitroprusside (SNP), was studied. We have examined the effect of 1.0, 5.0 and 10.0μmoll−1SNP aqueous solution on ethylene production, respiration rate, 1-aminocyclopropane-1-carboxylic acid (ACC) content and the activities of ACC synthase and ACC oxidase in post-harvest strawberry (“Fengxiang”). The most remarkable effect was obtained with 5μmoll−1SNP aqueous solution, which significantly inhibited ethylene production, respiration rate, the activity of ACC synthase and reduced the content of ACC, but did not significantly affect the activity of ACC oxidase. SNP at 10μmoll−1harmed the fruits; 1μmoll−1SNP was too low to significantly extend strawberry storage life. It was suggested that NO could decrease ethylene output, through inhibiting ACC synthase activity reducing ACC content.